Bhindi Masala

Method

1. 1

   Dry the okra

   At room temperature, 3 minutes: wipe the okra thoroughly dry and trim off the tops, leaving the pods whole.

2. 2

   Sear the okra

   Over medium-high heat, warm 2 tbsp oil in a wide frying pan. Add the okra and cook for 8 to 10 minutes, turning occasionally, until lightly browned and tender but still holding its shape. Transfer to a plate.

3. 3

   Soften the onion

   Over medium heat, add the remaining 1 tbsp oil to the pan. Add the cumin seeds and cook for 30 seconds, until fragrant.

4. 4

   Cook the onion

   Add the onion and cook for 5 to 6 minutes, stirring, until soft and golden at the edges.

5. 5

   Cook the spices

   Over medium-low heat, stir in the ginger, coriander, turmeric and chilli powder for 30 seconds, until fragrant.

6. 6

   Make the masala

   Over medium heat, add the tomatoes and salt. Cook for 5 to 7 minutes, stirring often, until the tomatoes collapse and the mixture thickens.

7. 7

   Finish the bhindi

   Over low heat, return the okra to the pan and fold gently through the masala. Cook for 3 to 4 minutes, until hot throughout and coated.

8. 8

   Season and serve

   Stir in the garam masala and lemon juice. Take the pan off the heat and serve warm, once the okra is tender and the masala clings to it.

Tips

• Dry the okra thoroughly before cooking to help limit stickiness.
• Use a wide frying pan so the okra can brown rather than steam.
• Stir gently when adding the cooked okra back to the masala so the pods keep their shape.
• Keep the heat modest when cooking the ground spices to prevent them scorching.

Swaps

• Use lime juice instead of lemon juice.
• Use sunflower oil instead of vegetable oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in a pan.